A creamy, naturally sweet yogurt made with blackcurrants, dates, and rice for a rich, wholesome texture. Perfect for breakfast or a light supper.

Yield: about 1.25 liters | Prep: 15–20 min | Cook: optional, 15 min | Total: 15–30 min

Ingredients

• 2 dl (¾ cup) blackcurrants, fresh or frozen
• 180 g (6.3 oz) date paste or fresh pitted dates
• 1 dl (⅖ cup) brown rice + 3 dl (1¼ cups) water (to cook) or 3 dl (1¼ cups) cooked whole-grain rice
• 0.5 dl (3 tbsp) cashew nuts
• 0.5 dl (3 tbsp) coconut flakes
• 0.5 tsp salt
• 5 dl (2 cups) water (for blending)

Instructions

1. If using uncooked rice, cook 1 dl rice with 3 dl water over low heat until all the water is absorbed. Let it cool slightly.
   • If using cooked rice, measure 3 dl and skip this step.
2. Cut the date paste into small pieces, if using.
3. Add the rice, dates, blackcurrants, cashew nuts, coconut flakes, salt, and 5 dl water to a blender.
4. Blend until smooth and creamy.
5. Yields about 1.25 liters of yogurt.

Tips & Variations

• For a lighter texture, use cooked millet or polenta instead of rice.
• Serve chilled, topped with fresh fruit, nuts, or granola.
• Keeps well refrigerated for 2–3 days.